Corn & Ricotta Pasta *

1 pound medium shells pasta, cooked and drained
3 cans corn, drained
1/2 large red onion, chopped
2 large cloves garlic, minced
4-6 oz fresh spinach
1 container ricotta cheese (15 oz)
1/2 tsp dried basil

Combine the corn, onion, and garlic in pan and saute until tender, about 4-6 minutes.  Season with salt and pepper.  Toss pasta and spinach in pan with vegetables and stir until spinach is wilted.  Mix in ricotta cheese and basil. 

Serves 4